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Lee, Na-Ri,Lee, Sang-Mee,Cho, Kwang-Sik,Jeong, Seong-Yun,Hwang, Dae-Youn,Kim, Dong-Seob,Hong, Chang-Oh,Son, Hong-Joo Humana Press 2014 Applied biochemistry and biotechnology Vol.173 No.4
<P>The objectives of this study was to improve poly-γ-glutamic acid (γ-PGA) production by Bacillus subtilis D7 isolated from a Korean traditional fermented food and to assess its antioxidant activity for applications in the cosmetics and pharmaceutical industries. Strain D7 produced γ-PGA in the absence of L-glutamic acid, indicating L-glutamic acid-independent production. However, the addition of L-glutamic acid increased γ-PGA production. Several tricarboxylic acid cycle intermediates and amino acids could serve as the metabolic precursors for γ-PGA production, and the addition of pyruvic acid and D-glutamic acid to culture medium improved the yield of γ-PGA markedly. The maximum yield of γ-PGA obtained was 24.93??0.64?g/l in improved medium, which was about 5.4-fold higher than the yield obtained in basal medium. γ-PGA was found to have 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (46.8??1.5?%), hydroxyl radical scavenging activity (52.0??1.8?%), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging activity (42.1??1.8?%), nitric oxide scavenging activity (35.1??1.3?%), reducing power (0.304??0.008), and metal chelating activity (91.3??3.5?%). These results indicate that γ-PGA has a potential use in the food, cosmetics, and biomedical industries for the development of novel products with radical scavenging activity. As far as we are aware, this is the first report to describe the antioxidant activityof γ-PGA produced by bacteria.</P>
케라틴을 함유한 PLGA지지체에서 OECs의 증식 및 표현형 분석
전나리 ( Na Ri Jeon ),조은혜 ( Eun Hye Jo ),박현진 ( Hyun Jin Park ),( Jin San Choi ),( Sang Jin Lee ),( Mark Van Dyke ),( James J Yoo ),( James J Lee ),이동원 ( Dong Won Lee ),이종문 ( John M Rhee ),강길선 ( Gil Son K 한국조직공학·재생의학회 2009 조직공학과 재생의학 Vol.6 No.4
Keratin that affects to cell proliferation and adheison has been used to clinical trial as natural material. In this study, we evaluated keratin/PLGA scaffolds on adhesion, proliferation and phenotype of olfactory ensheathing cells(OECs). OECs were isolated from olfactory bulb of Fischer rat. We fabricated keratin/PLGA scaffold using 0, 10, 20, and 50 wt% of keratin by the solvent casting/salt leaching method. We confirmed morphology of cellular adhesion by scanning electron microscope(SEM). Cell proliferation activity was measured by MTT assay. RT-PCR was conducted to confirm mRNA expression of NF, S100 and P75 for OECs marker. These results suggest that keratin provides suitable surface to OECs and keratin of suitable content affects to improve cell adhesion and phenotype maintenance.
Bacillus subtilis D7에 의하여 발효된 백태 청국장의 특성
이나리(Na-Ri Lee),박성보(Sung-Bo Park),이상미(Sang-Mee Lee),고태훈(Tae-Hun Go),황대연(Dae-Youn Hwang),김동섭(Dong-Seob Kim),정성윤(Seong-Yun Jeong),손홍주(Hong-Joo Son) 한국생명과학회 2013 생명과학회지 Vol.23 No.4
본 연구에서는 Bacillus subtilis D7과 발아콩을 이용하여 발효된 청국장의 특성을 조사하였다. 백태는 6시간 침지 후, 25℃에서 2시간마다 4일 동안 물을 공급했을 때, 발아율이 가장 높았다. 총 이소플라본 함량은 발아 전 971.3 μg/g이었고, 발아 후 1023.8 μg/g이었다. 실험에 사용된 모든 청국장에서 아미노태 질소 및 암모니아태질소 함량은 배양시간이 경과함에 따라 증가하였고, 청국장의 pH는 발효과정을 통하여 pH 7.8-8.0로 증가하였다. 청국장의 생균수는 발효 24시간까지 급증한 후, 약간 감소하였다. 청국장의 protease 활성은 발효 30-36시간까지 증가하였고, B. subtilis D7를 이용한 청국장의 α- 및 β-amylase 활성은 발효 12-18시간까지 증가하였다. 청국장을 섭취한 마우스의 ALP 활성과 SOD 활성은 대조군보다 매우 높았다. AST 활성은 미발아콩 청국장 섭취군보다 발아콩 청국장 섭취군에서 더 높았다. 결론적으로 B. subtilis D7을 이용하여 조제된 발아콩 청국장은 품질 특성이 향상되었고, 기능성 성분의 함량이 증가되었다. This study was carried out to investigate the characteristics of white soybean Chungkookjang fermented by Bacillus subtilis D7. The highest germination rate was obtained under 25°C when water was supplied for 4 days at intervals of 2 hr. The total isoflavone content was 971.3 μg/g before germination and 1023.8 μg/g after germination. The amino type- and ammonia type-nitrogen contents of Chungkookjang were proportional to the fermentation time. The pH values of all Chungkookjang soybeans increased up to pH 7.8-8.0 during fermentation. The number of viable cells in all Chungkookjang soybeans increased significantly up to 24 hr. The protease activity of all Chungkookjang soybeans increased up to 30-36 hr. The α- and β-amylase activities of Chungkookjang fermented by B. subtilis D7 were enhanced with increasing fermentation time. Analysis of the effect of Chungkookjang intake on the liver function of mouse showed that the alkaline phosphatase (ALP) activity and the superoxide dismutase (SOD) activity in the Chungkookjang diet group were markedly higher than those in the control group. The asparatate aminotransferase (AST) activity in the germinated soybean Chungkookjang diet group was higher than that in the nongerminated soybean Chungkookjang diet group. Therefore, Chungkookjang soybeans fermented with B. subtilis D7 can be expected to have an increased content of functional components and improved quality characteristics.
Bacillus subtilis에 의한 발아 및 미발아 황태 청국장 발효
이나리 ( Na Ri Lee ),고태훈 ( Tae Hun Go ),박성보 ( Sung Bo Park ),이상미 ( Sang Mee Lee ),황대연 ( Dae Youn Hwang ),김동섭 ( Dong Seob Kim ),박근태 ( Geun Tae Park ),손홍주 ( Hong Joo Son ) 한국미생물생명공학회(구 한국산업미생물학회) 2013 한국미생물·생명공학회지 Vol.41 No.2
요약하면, 콩은 6시간 침지 및 2시간마다 4일 동안 물 공급 및 25oC에서 발아율이 가장 높았다. Isoflavone 함량은 발아 전보다 발아 후에 높게 나타났다. 발아콩-B. subtilis D7을 이용하여 발효된 청국장의 경우 아미노태 질소 함량, protease 활성 및 α-amylase 활성 등이 미발아콩-B. subtilis D7과 볏짚물-비발아콩을 이용한 경우보다 높게 나타났다. 종균을 이용해 발효된 청국장의 경우 환원당 함량, 아미노태질소 함량, 생균수, protease 활성 및 amylase 활성 등에서 볏짚을 이용한 경우에 비해 더 높게 나타났다. 동물실험을 통한 생산된 청국장의 유효성을 검증한 결과, 모든 청국장은 간세포의 SOD 활성과 혈청 ALP 활성을 증가시켰으며, 발아콩을 이용한 경우에서만 혈청 AST 활성이 증가되었다. 따라서 종균을 이용해 발효된 청국장(특히, 발아콩을 이용한 경우)은 볏짚을 이용해 발효된 청국장에 비해 여러 가지 화학성분이 우수한 것으로 나타나 기능성 성분의 증가와 더불어 품질 향상을 기대할 수 있을 것으로 판단된다. In order to investigate changes in quality and enzyme activity during Chungkookjang fermentation, germinated- and nongerminated yellow soybeans were fermented by Bacillus subtilis and traditional methods. When the soybean was soaked for 6 h and then watered for 4 days with 2 h-interval at 25oC, the highest germination rate was obtained. The germinated soybeans had a higher total isoflavone (988.4 μg/g) than that of the nongerminated soybeans (859.5 μg/g). Amino type nitrogen contents, protease and amylase activities were higher in germinated soybean Chungkookjang, which was fermented with B. subtilis, than nongerminated soybean Chungkookjang, which was fermented with B. subtilis and traditional methods. Reducing sugar and amino type nitrogen contents, the number of viable cells and protease and amylase activities, were higher for Chungkookjang fermented with B. subtilis, than Chungkookjang fermented by traditional methods. ALP and SOD activities in the Chungkookjang diet group were considerably higher than in the control group. AST activity in the germinated soybean Chungkookjang diet group was higher than in the nongerminated soybean Chungkookjang diet group. In conclusion, it is suggested that Chungkookjang prepared with germinated soybeans using B. subtilis D7 could be practically used as a functional product.
Quality Characteristics of Soy Sauce for Marinated Abalone Using Sea Tangle Extract and Coriander
Yu Ri Choe,Yu Jin Son,Na Kyeong,So Ra Jin,Gyeon Jin Juong,Seo Lim Hwang,Man-Kwon Baek,Khawaja Muhammad Imran Bashir,Jae-Suk Choi,Jae Hak Sohn 한국수산해양기술학회(구 한국어업기술학회) 2017 한국수산해양기술학회 학술발표대회 Vol.2017 No.11
한국전통발효식품인 청국장에서 분리한 Bacillus methylotrophicus에 의한 항산화물질의 생산
이나리 ( Na Ri Lee ),우가영 ( Ga Young Woo ),장준혁 ( Jun Hyeok Jang ),이상미 ( Sang Mee Lee ),고태훈 ( Tae Hun Go ),이희섭 ( Hee Sup Lee ),황대연 ( Dae Youn Hwang ),손홍주 ( Hong Joo Son ) 한국환경과학회 2013 한국환경과학회지 Vol.22 No.7
Although antioxidant activities of Korean traditional fermented foods were reported by many researchers, study on antioxidant activity of microorganism originated from Korean traditional fermented foods was little. Therefore, we improved condition for antioxidant production by a bacterium isolated from home-made Chungkookjang. We selected a bacterial strain, which showed the highest antioxidative activity, from Chungkookjang and then named GJ. The selected GJ strain was identified as Bacillus methylotrophicus by alignment data of 16S rRNA gene nucleotide sequences. Improved medium compositions for DPPH radical scavenging activity were 0.25% sucrose, 1% peptone, 0.01% MgSO4ㆍ7H2O and initial pH 6.5, respectively. Optimal culture conditions were 30℃, 200 rpm and 4% inoculum volume, respectively. In improved conditions, DPPH radical scavenging activity of GJ reached to 91% in a short time. The strain GJ also possessed ACE inhibition and other antioxidative activities; ACE inhibition activity (49.4%), ABTS radical scavenging activity (99.8%), metal chelating activity (67.9%), SOD-like activity (36.5%) and reducing power (A700=5.982) were observed, respectively. Therefore, our results suggest that B. methylotrophicus Gj strain may be potential candidate for functional foods, cosmetic products for anti-aging and medicine for diseases caused by oxidative stress.
Sub-Ri Park,Hwa-Yeop Na,Jung-Mook Kim,Dong-Chan Eun,Eui-Young Son 대한정형외과학회 2016 Clinics in Orthopedic Surgery Vol.8 No.1
Background: The development of pedicle screw-based posterior spinal instrumentation is recognized as one of the major surgical treatment methods for thoracolumbar burst fractures. However, the appropriate level in posterior segment instrumentation is still a point of debate. To assesses the long-term results of two-level and three-level posterior fixations of thoracolumbar burst fractures that have load-sharing scores of 7 and 8 points. Methods: From January 1998 to May 2009, we retrospectively analyzed clinical and radiologic outcomes of 45 patients with thoracolumbar burst fractures of 7 and 8 points in load-sharing classification who were operated on using two-level posterior fixation (one segment above and one segment below: 28 patients, group I) or three-level posterior fixation (two segments above and one segment below: 17 patients, group II). Clinical results included the grade of the fracture using the Frankel classification, and the visual analog score was used to evaluate pain before surgery, immediately after surgery, and during follow-up period. We also evaluated pain and work status at the final follow-up using the Denis pain scale. Results: In all cases, non-union or loosening of implants was not observed. There were two screw breakages in two-level posterior fixation group, but bony union was obtained at the final follow-up. There were no significant differences in loss of anterior vertebral body height, correction loss, or change in adjacent discs. Also, in clinical evaluation, there was no significant difference in the neurological deficit of any patient during the follow-up period. Conclusions: In our study, two-level posterior fixation could be used successfully in selected cases of thoracolumbar burst fractures of 7 and 8 points in the load-sharing classification.